Slow Cooker Beef Stew (Easy Hearty Comfort Food Recipe)

Slow cooker beef stew is the ultimate cold-weather comfort food, with fall-apart tender beef, soft potatoes, and sweet carrots swimming in a rich, savory gravy. It simmers away for hours while you go about your day, and the house smells incredible by dinnertime.

This easy slow cooker beef stew recipe uses affordable chuck roast, a quick sear for deep flavor, and pantry staples like tomato paste, Worcestershire sauce, and beef broth. A small amount of flour thickens the gravy without any last-minute fuss.

It is perfect for busy weeknights, Sunday meal prep, and feeding a crowd on a chilly evening. Serve it in bowls with crusty bread for dipping, and enjoy the leftovers, which taste even better the next day after the flavors have melded.

Recipe at a Glance

Prep Time: 20 minutes

Cook Time: 8 hours (low)

Total Time: 8 hours 20 minutes

Servings: 6 servings

Category: Dinner / Stew

Why You’ll Love This Slow Cooker Beef Stew

• Fall-apart tender beef from budget-friendly chuck roast
• A rich, savory gravy with real depth of flavor
• Hands-off cooking with only 20 minutes of prep
• Hearty enough to be a full meal in one bowl
• Freezer friendly and even better the next day

Ingredients You’ll Need for Slow Cooker Beef Stew

• 2 1/2 pounds beef chuck roast, cut into 1 1/2-inch cubes
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 pound baby potatoes, halved
• 4 large carrots, cut into chunks
• 2 celery stalks, sliced
• 2 bay leaves, 1 teaspoon dried thyme, 1 1/2 teaspoons salt, 1/2 teaspoon pepper
• 1 cup frozen peas and chopped parsley, for finishing

How to Make Slow Cooker Beef Stew

1. Pat the beef dry, season it with salt and pepper, and toss it with the flour.
2. Sear the beef in the olive oil in batches over medium-high heat until browned on all sides, about 4 minutes per batch, and transfer it to the slow cooker.
3. Cook the onion in the same pan for 3 minutes, then stir in the garlic and tomato paste for 1 minute.
4. Add a splash of the broth to loosen the browned bits, then pour the mixture over the beef.
5. Add the remaining broth, Worcestershire sauce, potatoes, carrots, celery, bay leaves, and thyme and stir to combine.
6. Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork tender.
7. Remove the bay leaves, stir in the peas, and let them warm for 10 minutes.
8. Taste, adjust the seasoning, and serve garnished with parsley.

Tips for the Best Slow Cooker Beef Stew

• Sear the beef first. Browning builds deep, roasted flavor that the slow cooker alone cannot create.
• Choose chuck roast. Its marbling and connective tissue melt into tender, juicy beef after long cooking, while lean cuts turn dry.
• For a thicker gravy, stir 2 tablespoons of cornstarch mixed with cold water into the stew and cook on high for 15 minutes.
• Add the peas at the end so they stay bright and sweet instead of turning mushy.

Variations to Try

• Add sliced mushrooms and a splash of red wine for a richer flavor
• Swap baby potatoes for parsnips or sweet potatoes
• Stir in a spoonful of Dijon mustard for tang
• Use a splash of dark beer in place of some broth
• Make it in the Instant Pot for about 35 minutes under high pressure

How to Store It

Store leftover beef stew in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it has thickened.

Freeze portions for up to 3 months. Potatoes can soften slightly after freezing, but the flavor stays great. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Do you have to brown the meat for slow cooker beef stew?

You don’t have to, but browning adds a deeper, more savory flavor and a richer gravy, so it is well worth the extra 10 minutes.

How do you thicken slow cooker beef stew?

Toss the beef in flour before searing, or stir in a cornstarch slurry near the end and cook on high for 15 minutes.

Why is my beef stew meat tough?

It likely needs more time. Chuck roast becomes tender only after it has cooked long enough for the connective tissue to break down.

Can I put frozen beef in the slow cooker?

It is safest to thaw the beef first so it cooks evenly and reaches a safe temperature in time.

Slow Cooker Beef Stew

Fall-apart tender chuck roast with potatoes and carrots in a rich, savory gravy, cooked low and slow.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Servings: 6 Servings

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 pounds beef chuck roast cut into 1 1/2-inch cubes
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 large onion diced
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 3 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 pound baby potatoes halved
• 4 large carrots cut into chunks
• 2 celery stalks sliced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 cup frozen peas
• Chopped parsley for garnish

Equipment

• 6-quart slow cooker
• Large skillet
• Wooden spoon

Method

 

1. Toss the seasoned beef with the flour.
2. Sear the beef in batches in olive oil until browned and add it to the slow cooker.
3. Tip: Browning builds deep flavor.
4. Cook the onion, then the garlic and tomato paste, and add to the slow cooker.
5. Add the broth, Worcestershire, potatoes, carrots, celery, bay leaves, and thyme.
6. Cook on low 8 hours or high 4 to 5 hours until the beef is tender.
7. Stir in the peas for the last 10 minutes and garnish with parsley.

Notes

Thicken with a cornstarch slurry if you want a heartier gravy.
The stew tastes even better the next day.